i'll have a ribeye or filet blue and when it comes to a strip and sirloin, i'll have it more towards rare to medium rare side.

interesting how opinions can vary on this. i prefer my steaks quite rare, and i agree that it depends on the cut. but for me, a ribeye is one of the few that i prefer closer to medium than to rare because it has so much fat ribboned through it that it stays tender even when it's cooked longer.

a ribeye does have lots of marbled fat, though. that's what i love about that cut. looking at a strip, on the other hand, you have the fat cap (cut off or not depending on how much you like fat) but almost no marbling at all. for me this makes it a preference for rare.